Teviotdale Pie | A suet-crust pastry pie filled with savoury minced beef, originally from the Scottish Borders |Gestational Diabetes UK
Teviotdale Pie

A Teviotdale is a local recipe I found where I currently live in the Scottish Borders. It is a suet-crust pastry pie with a savoury minced beef filling, much like cottage pie but with a suet crust instead.

To make this recipe better for blood sugar levels, I use wholemeal flour instead of white, with suet for the suet pastry crust, but I kept the recipe quite traditional.

You could add additional low-carb vegetables such as mushrooms, celery, or cauliflower to the mince and cheese into the suet pastry too. You could also make suet dumpling balls instead of a whole suet crust to make this lower in carbs.

Teviotdale Pie

Teviotdale Pie

Teviotdale Pie | A suet-crust pastry pie filled with savoury minced beef, originally from the Scottish Borders |Gestational Diabetes UK
5 from 2 votes
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Course: Main Meals
Cuisine: Scottish
Diet: Diabetic
Keyword: beef, mince, pie, suet
Free or Subscription Recipe: Free Recipe
Free from: coconut, nuts
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 423kcal
Author: Jo Paterson

Ingredients

For the minced beef filling

  • 450 grams lean beef mince
  • 1 tsp olive oil
  • 1 large onion finely diced
  • 1 large carrot peeled and finely chopped
  • 1 stick celery finely chopped
  • 450 ml beef stock
  • 1 tsp Worcester sauce
  • 1 bay leaf
  • ½ tsp celery salt
  • 1 tsp garlic granules
  • a good pinch salt and ground black pepper

For the suet pastry crust

  • 225 grams wholemeal self raising flour
  • 25 grams cornflour
  • 75 grams beef suet
  • 350 ml whole milk

Instructions

  • Heat the olive oil in a large pan on med-high heat, then add the beef mince
  • Once the mince has browned, add the onions and reduce the heat to medium to soften
  • Add the chopped carrot, celery, beef stock, Worcester sauce, bay leaf, garlic granules, celery salt, and season, stir and allow to simmer uncoevered for at least 15 minutes to thicken
  • While the mince is simmering, pre-heat the oven to 180°c (fan) and make the suet pastry crust
  • Mix the flour, cornflour and suet together in a bowl, then gradually add the milk, stirring to create a thick wet batter
  • Once the mince has thickened, pour into an ovenproof dish
  • Spoon the suet batter on top of the mince and spread out gently
    NOTE: it will be very wet and sticky. Use wet fingers to gently push the batter down if needed
  • Place the pie in the centre of the oven to bake for approx. 30 minutes or until the pastry has risen and is golden and the gravy is bubbling at the edges
  • Serve with steamed green vegetables

Notes

The suet pastry crust is the starchy carb in this meal, therefore it is not advisable to add another starchy carb such as potato. If you would like a similar side serving of something to eat with this pie, try cauliflower mash or celeriac mash instead which are much lower in carbs

Nutrition

Calories: 423kcal | Carbohydrates: 39g | Protein: 25g | Fat: 19g | of which saturates: 10g | Fibre: 5g | of which sugars: 5g